Two Warming Wines from France

It is winter in Provence. And that means bone-chilling winds that sweep into the Rhone region and transform an otherwise temperate Mediterranean climate. Instead of running to sit out on a terrace and bask in a sunset, one is more inclined to find a fireplace and hunker down with some crusty baguette, a bowl of rosemary-scented white bean stew, and a full glass of warming French wine. Mistrals are an odd, but necessary part of the climate in Provence with many believing they not only help with vineyard disease resistance, but also impart a little more je ne sais quoi to the terroir that makes wines from this area so spectacular.

So, in honor of mistrals, here are two French wines for Inspired Wine Club members this January – a red from Provence and a white from the Loire Valley. While the Provencal people may only have to retreat indoors for a few days at a time with their winter mistrals, they clearly have the right idea. Warming stews and roasted meats, bread fresh from the oven, and gorgeous wines can change one’s perspective on the biting cold weather here now. Suddenly, the frigid temperatures and frightening wind chill offer us an opportunity to nestle inside, sit back in our cozy environs, and feel warm and comfortable once again.

Lou Bar Rou 2007 Ventoux, Rhone Valley, France

Here is your perfect winter red. Coming from Le Barroux (pronounced, Lou Bar Rou, by the Provencal), this predominantly Grenache red is only deepened in complexity with the addition of 20% Syrah, 5% Carignan and 5% Cinsault grapes.  Wine Spectator rated it 88 points, describing it as “dark and winey, with a core of roasted plum and fig fruit, held together with graphite, fig bread and black tea notes and followed by a juicy finish.” Only 1,000 cases were imported, so this is not an easy wine to find.  Fully matured tannins balance the richness of ripe black fruits, making it a perfect match for a comforting Sunday roast beef.

Michel Delhommeau 2009 Muscadet “St. Vincent,” Loire Valley, France

Not to be confused with Muscat wines, Muscadet is named for the region they come from, and made from grapes known as Melon de Bourgogne.  This is a subtle grape with nuances that hinge on the expertise of the winemakers, and Michel and Nathalie Delhommeau are known for producing some of this region’s highest quality artisanal wine. Sourced from low-yield vines and aged extensively on the lees, which is crucial for producing a flavorful wine, the St. Vincent presents as dry white wine, vibrant with minerality.  The nose is fragrant with honeydew, citrus and some tropical fruit.  On the palate, it is bright with a high acidity, dominant minerality and a lengthy, ripe and juicy finish.  This medium-bodied wine will pair magically with a bouillabaisse, a plate of oysters or your favorite winter seafood dish.

 

O’ What A Night: Healing a Hangover

In Poland, pickle juice is the answer. Residents near the Mexican border lean towards spicy remedies. And there are many who say a good old fashioned Bloody Mary is just the right hair of the dog to bite you the day after. Of course, I am talking about the endless supply of allegedly foolproof remedies for your worst hangovers.

Most fascinating in all the literature that abounds on this subject is the wholesale agreement that no one has an unequivocal reason for why we get hangovers in the first place and why some remedies work for some, but not others.  Certainly, “experts” agree that dehydration is problematic after an occasion of significant drinking, and most would agree that extreme drinking diminishes electrolytes and other vitamins and minerals that help one’s body work better, especially the liver in eliminating the overabundance of alcohol. But suggestions can range from bed rest to as much exercise as one can muster.  From avoiding things that exacerbate dehydration (e.g., caffeine, salt and more alcohol) to imbibing in exactly those things.  So, what’s one to do after the office holiday party that wouldn’t end? The pre-pre-pre-pre-pre-New Year’s Eve Fest? Or the remarkably genius idea of a sparkling wine tasting with 15 varieties on New Year’s Day?

Consider the following a Hangover Relief primer of sorts, with what seemed like the best advice circulating on the Web and with a wee bit of science to substantiate the claims.

1.  Hydrate, hydrate, hydrate. Wine, beer and cocktails all come in liquid form, yet none of them hydrate you, and in fact, they all work to DE-hydrate you.  As you consume more alcohol and have less water in your bloodstream – no surprise – the effects of alcohol intensify. Accordingly, one of the recurring themes to preventing and treating hangovers is to consume water at the same rate as alcohol – one for one. The water improves alcohol metabolism and just gets your body back to normal faster.  Even drinking water before you go to bed can minimize the pain the next day, supposedly.

2.  Electrolytes and vitamin C. So, you’ve got the shakes after a heavy night at the wine bar.  Experts say most likely your body has depleted minerals and electrolytes that make it work better.  Drinking a sports drink, juice or a vitamin- and mineral-rich smoothie can help minimize that achy, sick feeling that can ruin a day after, which is good to know when you have football games to watch or even more parties to attend.

3.  Oh, my achin’ head! The first instinct we have when dealing with a hangover-induced monster headache is to reach for the ibuprofen, acetaminophen or aspirin.  Unfortunately, while these over-the-counter pain relievers may seem helpful at first, they can pose additional problems, especially as we get older and try to drink as much as when we were younger.  Ibuprofen and aspirin are particularly hard on the gastrointestinal system and that side effect is exacerbated significantly when alcohol is in the body, potentially inciting gastrointestinal bleeding and ulcers.  Acetaminophen metabolizes through the liver, which is already overtaxed from alcohol, making it even harder for the liver to flush through the badness from the night before and return to its cheerful, happy state.

4.  Hair of the Dog. My husband swears by this remedy, saying a beer the morning after an evening of overindulgence re-opens the blood vessels so everything can run smoothly again.  While I didn’t find scientific evidence of my husband’s theory, many swear by this remedy.  Unfortunately, most experts say it just delays flushing all the alcohol from one’s body, which is necessary to feel truly better again.

5. Eat and Relax.  When in need of nutrients, eat.  That’s what experts seem to say, and if you have a steady enough stomach for it, then perhaps the secret lies in comfort.  Around the world, various cultures have their own ideas of  “comfort food,” and that’s what we apparently seek out during a hangover. In many Asian countries, they turn to noodles.  Brits are partial to a hearty breakfast of fried eggs and sausage.  Many Americans swear by the greasiness of a local burger place, or mom’s chicken soup.  Mexicans love their spicy menudo soup.  Interestingly, though some of these comfort foods aren’t the healthiest, they make us feel better regardless.  And isn’t that what it’s all about?  Feeling better.

Happy New Year!  Wishing you a healthy and happy 2011!

 

O’ Holy Wines

There is an undeniable link between wine (aka Nectar of the Gods) and religion. People drink it at communion. Monks often make it. And it plays a leading role in some of the most sacred ceremonies. Of course, some religions and zealots shun the stuff for holier beverages, but even in those instances they too have connected wine to religion although in not such a positive light. With wine’s obvious origin in the earth and how winemakers work with grapes like sculptors and painters who turn clay and blank canvases into art, wine provides a spiritual connection that provides for a natural communion as we share it with family, friends and new acquaintances.

Whether it’s the brilliant gold of a Chardonnay, the coppery shimmer of a Provencal rosé, the regal crimson of an earthy Syrah or the bubbly and inherent joy of any sparkling wine, a good glass of wine is one of the most sensual experiences, awakening an appreciation for God and mankind’s good works. So, as we approach the Christmas season, what better way to note that relationship than by highlighting three wines that have a very obvious churchy connection.  When you learn the names all together, it may conjure the start of some sort of familiar joke…“a priest and three saints meet God at a bar…”but instead you will find that experiencing these oenophilic dreams are just three more reasons to say, “Thank God for wine.”

The Priest: Priest Ranch Cabernet Sauvignon, Napa, California

Made from the oldest and boldest parts Oriental and Nightingale vineyards, this wine feels very pure of heart. Winemakers age the wine for 24 months in new and neutral French oak barrels to lend a wonderful earthiness to the wine and make its pairing with your favorite roast beast a perfect marriage. Named for the original Priest family landowners who settled on this land in 1849, this hillside Cab has gorgeous aromatics of black cherry, raspberry, vanilla and cedar that are rustic and classic. A glorious quaff for your holiday table. $39.99/bottle.

The 3 Saints: Three Saints Cabernet Sauvignon, Central Coast, Santa Ynez Valley, California

Here is a Cabernet Sauvignon blended with 18 percent Cabernet Franc and 2 percent Merlot to produce an unbridled, full-bodied, fruit-forward wine.  Silky tannins, dark berries, vanilla and an earthy spiciness are a treat to the palate.  This wine has a long, smooth finish that marries well with wild game or even those meals more piquant in nature.  In its humble way, Three Saints provides a wine that is balanced and murmuring elegance, class and sophistication. $24.99/bottle.

The Creator: K Vintners (Charles Smith) The Creator, Walla Walla, Washington State

Big, like the ultimate “Creator” himself, this wine is about two-thirds Cabernet Sauvignon and one-third Syrah, producing an inky purple sensory monster.  Wine Spectator, which rated it a 91, describes it as “dark and chewy…dense with blackberry, currant and tar flavors, glowing and pulsing against a layer of smoky tannins. Shows a lot of life.” It’s hard not to discuss this wine without mentioning its label and name.  The outrageous Charles Smith deigns to transform his caricature into a god-like figure, suggesting that this wine is perhaps the wine of all wines.  Ironically, judging from the buzz it has created, this wine now has many devoted disciples.  Enjoy with your favorite red meat of the season. $62.99/bottle.

 

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